In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbsp minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 2 cloves minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified.

Marinate shrimp

Add 1 lb cleaned shrimp to the marinade and toss to coat. Cover and refrigerate 15–20 minutes (no longer than 30 minutes) to allow flavors to penetrate without overworking the shrimp.

Grill or sear

Preheat a grill or cast-iron skillet to high (grill grates or pan should be very hot). If using a grill, oil the grates lightly. Remove shrimp from marinade, letting excess drip off. Grill or sear shrimp 1.5–2 minutes per side, until opaque and just curled (internal temp ~120–125°F). Do not overcook. Transfer to a plate and tent loosely with foil.

Chipotle Aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 2 tsp fresh lime juice, 1/2 tsp honey, 1/2 clove minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust salt, lime or chipotle heat. Refrigerate until ready to assemble; can be made up to 24 hours ahead.

Pico de Gallo

Combine 1 cup finely diced roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1/2 seeded and minced jalapeño (optional), 1 tbsp fresh lime juice and 1/2 tsp kosher salt in a bowl. Stir gently and let sit 10 minutes at room temperature to allow flavors to marry. Taste and adjust salt or lime as needed.

Slaw & Assembly

Make quick slaw: toss 2 cups thinly shredded red cabbage with 2 tbs chopped cilantro and 1 tbsp fresh lime juice and a pinch of salt. Let sit while finishing shrimp so cabbage softens slightly.

Warm tortillas: heat a dry skillet over medium-high. Lightly brush each side of the 6-inch flour tortillas with a little vegetable oil or melted butter (use about 1 tsp total). Heat each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: spread about 1–1.5 tbs chipotle aioli on each warm tortilla. Add about 2–3 grilled shrimp per tortilla (depending on size), a small handful (about 1/4 cup) of the red cabbage slaw, and 2 tbs pico de gallo. Finish with a few cilantro leaves if desired and a squeeze of lime wedge.

Serve immediately with remaining lime wedges and extra aioli or pico on the side.